He starts by putting an immersion circulator in a water bath and sets the temperature to 164 degrees; the machine will regulate the temperature to a fraction of a degree. As the water is heating up, ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

Three Harvard University professors bring their popular class to print in this astute exploration of how and why food recipes do what they do. While the authors note this is “ultimately not a cookbook ...

Why do bagels have holes and why is food sticky? A new cookbook from the children's magazine "Highlights" will help kids answer those questions and learn to cook too! Madison Gepper, the cooking and ...

Before antioxidants, extra-virgin olive oil and supermarket sushi commanded public obsession, the first edition of this book swept readers and cooks into the everyday magic of the kitchen: it became ...

Jack Bishop. Credit: America’s Test Kitchen, Daniel J. van Ackere What’s the secret to making a fluffy omelet or the perfect pie dough? In this interview from 2012, Jack Bishop, now senior content ...

What gives a lemon its lemoniness? It’s the physical molecules within the fruit. A bite into a lemon wedge sends citric acid molecules and other compounds to the tongue and through the nose, a one-two ...

For the Times food columnist J. Kenji López-Alt, the kitchen is also a lab, where an understanding of a few basics at the molecular level can make a difference in your next dish. By Katie Van Syckle ...

Remember “The Biggest Loser”—the show where people tried to lose as much weight as quickly as possible for a big cash prize? The premise of the show was that weight loss was about willpower: With ...

Microbiome expert and author Tim Spector shares more than 100 recipes for better gut health You can save this article by registering for free here. Or sign-in if you have an account. Our cookbook of ...